Thursday, July 30, 2015

Midori Spring Matcha


Ok so I have to admit. This is my first experience with matcha. I like green tea so I figured I would like matcha. It is so hot right now there was no way I am drinking hot tea so I played around, And came up with a smoothie and a soda.

The soda is so easy and it was really refreshing. I try and walk a couple or so miles in the morning with I friend. So when I get home to actually get ready for the rest of my day. I am super hot. So I made this to refresh myself while I got ready this morning. 
1 tsp matcha 
2 tbsp hot water 
1 tsp raw honey 
bottle of sparkling water 
Ice
1/4 of a lime

With a whisk mix matcha, honey and water until smooth. 
Put ice in your glass and pour matcha mix over ice. 
Squeeze lime juice from line into glass. 
Top off your glass with sparkling water. 
Enjoy!! 
I really liked this. It was a great cool off from the morning walk. 

My smoothie was super easy. Place everything in a blender and blend until smooth. 

1 tsp matcha powder 
1/2 cup of frozen pineapple 
1/2 cup almond milk 
 1 peeled kiwi
If you want it sweeter use raw honey. 


Blend away!! 
Perfect wake me up!! 

I really like this form of green tea. The powder has endless possibilities. Baking, Ice cream. Yum ice cream!!  It's has a mild flavor so you could do anything you want really. I think I will play with this Matcha more and see what else I can create.  I actually like this better than regular green tea.  I really feel like this product is more flexable for cooking and just all around being creative in the kitchen.  The flavor is very mild and pleasing.  

Midori Spring Matcha sent me a free package  of organic ceremonial to write a post about their matcha. I was not compensated in any other way. All opinions and recipes are my own.  This is a description of their product that was sent to me.
Product Description:Midori Spring's Ceremonial Emerald Matcha 100g - is perfect for beginner matcha drinkers, and inspired chefs looking for better quality matcha powder compared to traditional cooking grade. Emerald Class is Chef’s Top Choice but is not a culinary grade matcha, therefore making it first rate for cooking and mixed beverages. Whichever way you choose to enjoy your Matcha, you can embrace the many health benefits it has to offer.  

This premium product is Ceremonial Grade and is Organic (USDA, JAS), Vegan and Kosher (OU) Certified. You can enjoy Midori Spring's Ceremonial Eemerald Matcha the traditional way by brewing or you can create your own Matcha inspired recipe.

There are many immediate and long term health benefits when consuming Matcha, which include: increase in energy without the jitters, reduce stress and improve mental alertness, improve metabolism and help with weight loss, boost immune system and reduce inflammation and help the body cleanse of harmful elements. Give back to your health and embrace the power of Matcha.





Tuesday, July 21, 2015

Meatball Stroganoff

My take is a bit different from your regular  stroganoff however it's a cheat recipe so you will have this on the table fast. Your family will love it even the picky eaters. 
I made this after a long day of working, myself and the kids were tired. Pasta is our comfort food so I whipped this up fast so everyone could rest. Especially me. Very little clean up  made it even better. 


One package portobello mushrooms 
Half medium red onion 
1 tsp  chicken soup base 
1 cup cooking sherry 
1 jar of preservative free Alfredo sauce
2 lbs organic meatballs ( mine are frozen) 
Pepper to taste 
2 tbsp butter 
1 package fettuccine nido 

1. Slice onion and mushrooms 

2. Place in sauce pan and cook with butter on medium. Until liquid from mushrooms is starting to thicken a little.  

3. Add soup base and mix into liquid.

4.  Add sherry and meatballs let simmer five minutes. 

5. Add cream sauce, simmer on low 10 minutes. 

6. Cook pasta al dente. 

7. Serve meatballs and sauce over pasta. 

This will please even the pickiest of eaters. 
Happy Eating 
I am off to snuggle with my family and watch PLL. 

Thursday, July 16, 2015

Portobello's Beets

On vacation one year we ate at Portobello in downtown Disney. I ordered a salad with beets. They were so good I knew instantly they were made in house. My kids loved them, and soon I was sharing them. So I asked for the recipe. This is what they sent me. 


I am making these for a birthday dinner tomorrow night. They did not say how much pickling spice so I am going with 1 tbsp. this is the best picked beet recipe. Grab some beets at the farmers market and impress your family. 

Friday, July 10, 2015

Zabaglione Trifle

This is a great dessert to take to someone's house. This is my summer main dish. You need a bit of time so that your cream can set up. 
5 egg yolks 
3/4 cup sugar 
1/3 cup grand mariner
1 1/2 loaves of lemon pound cake. 
1 package plain gelatin
1/2 cup boiling water
2 cups heavy whipping cream
1 package trimmed and rinsed    strawberries 
1 package of rinsed blueberries

This does have a cheat with the pound cake so the time is really just the cream. I like the pound cake from fresh market but you can use a lemon pound cake from any bakery. 

1. Making the zabaglione  
5 egg yolks 
3/4 cup sugar 
1/3 cup grand marnier 
3. Whip until pale and thick.  
Place bowl over a small pot of boiling water continually whipping until doubled in size. About 10 minutes. The yolks will be fluffy and soft almost like a custard but softer. 
Remove and stir frequently until Cooled then place in refrigerator to chill. 

2. Mix gelatin with water until dissolved. Set a side and let cool to room temp. 


3. Use electric mixer to  whip the cream into stiff peaks. Chill beaters in freezer for a few minutes before using. 

4. Mix your zabaglione and gelatin gently. Slowly fold this mixture into the cream. Once it is mixed well put in the refrigerator for one hour. 

5. Once your cream is set start to assemble. 
Cube 1/2 of your cake and place in bottom of your trifle bowl. Top with a third of strawberries and blueberries sprinkled around unevenly. 
Place half of cream a top 
Repeat. 
Use remaining fruit to decorate the top. Or let the kids decorate. Keep chilled until serving and enjoy the compliments




Tuesday, July 7, 2015

Double Chocolate Raspberry brownies

This is a bit more on the healthy side. I make them with less sugar. I am working on recipes with less sugar, since I love a little sweet but I want to try and limit inflammatory causing foods. You can always add more sugar.


1 cup butter 
1 cup sugar 
1 1/4 cup cocoa powder
1tsp salt 
1tsp baking powder
1tbsp vanilla extract 
4 eggs
2 cups semi sweet dark chocolate chips 
1 cup organic raspberries 
2 cups almond meal

1. In a small sauce pan melt butter, raspberries and sugar stirring until everything is liquid. 

2. Sift dry ingredients into a bowl.
3.  Mix in all of you wet ingredients until evenly combined.
4. Add chocolate chips. 
5. Use a greased (I use olive oil) 9x13 baking dish.  
6. Bake in pre heated oven at 350 degrees for 30 mins. 
7. Cool and enjoy 




Thursday, July 2, 2015

A Bit Of Spice Pickled Green Beans

This is a farmers market canning recipe. As many of you know I love the farmers market. I have my favorite farmers I buy from and of course my local bakery. Make sure you check out your farmers market.  I was able to pick up my green beans and garlic at the market. The jalapeño came from my little garden. 


1 jalapeño
3 lbs fresh green beans 
6 cloves of garlic 
3 3/4 cups white vinegar 
3 3/4 cups water 
1/3 pickling salt 
1 tbs of dill

Recipe for 6 pint jars. 
Make sure your jars have been washed and sanitized. I put my washed jars in my canning pot while it begins to boil. Along with my flats and lids. After several minutes remove jars and rims. Remove flats only when you are ready to place them on your jar. 
Trim and cut beans to fit in jars with one inch of head room. Cut jalapeño into six slices, place and slice and one peeled clove of garlic in each jar. 
Mix water, vinegar, salt and dill in a sauce pan and bring to a boil. Stir to make sure your salt disolves.  
Ladle vinegar atop leaving one inch of headroom. 
Use your canning tool to remove air bubbles. Very important step.  
Wipe rim of jar with dry clean cloth place flat and screw on rim finger tight. Not to tight. 
Place jars into water bath. Bring water bath back to a boil.  Make sure water covers the jars. Process for ten minutes and remove. Lids will pop as they cool. Check lids after 24 hours to make sure they are sealed. 



Happy Eating!!




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